Can Gravity Smokers Make Great Brisket?
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- Опубликовано: 5 июн 2020
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It’s be really cool to see a blind taste test on your pellet, offset and this smoker. Great videos, thanks.
Agreed. Because he goes into this with the opinion that the offset is god. I would love to see what he would say with a blind test
I'm watching this as I lay on the couch in the livingroom (to not disturb the wife) as I get up hourly to check on a brisket. I live in SoCal too its 5am I'm only 2 hours in 👍
100% understand. Been there many times. Fight the good fight
same
I'm watching this video as I'm waiting to spritz my Brisket haha
Another great video - love your experiments!
Very helpful video. Just got a MasterBuilt 560 Charcoal Gravity Smoker and cant wait to make a brisket it in it.
I am considering purchasing one of these pits, and your videos help my decision immensely. Great video -- Thanx !!
Seemed very efficient and solid cooker. Smoking a pork butt right now on a Weber 26 with a basket air gap diffuser mod and my last few cooks have been awesome using it. Cheers to that super moist brisket!
I feel ya Jeremy... It's hard to except a cooker that makes bbq'ing so easy after years spent working and managing a stick burner. I prefer my offset too but every once in a while I love firing up my WSM and just letting it roll.
Same here. Occasionally you need a night off.
Dude! I have a Weber and I can’t regulate the fire for shit! It’s all over the place. What’s the secret
Great job man, i always follow your tip to salt and wait for the next rub ..it really works
Thinking about buying the masterbuilt gravity smoker . Thanks for all the videos I am an offset guy too but looking for alternatives 👍
Just bought my first offset, it's a toy one charbroil, here in Hoduras we don't have where to pick from, really interested in some of Okd country BBQ, Gator Pits or LoneStar Grillz but this gravity feed is really interesting. Thanks a lot Jeremy.
ok, just recently found your content, been catching up, getting smart with your videos. This is great info. I have been smoking for over 15 years on a small offset, looking for a replacement as mine is finally rotting through and these seem like a great option for the cooking I do. Problem is....can't find them. Not sure if they stopped making them or what, but this seems right in my wheel house so I hope that's not the case.
Great content, please keep it coming!
Great video....been thinking about a gravity fed for a while now.
I live in Portugal i been watching your channel GREAT. I watch about the right smoker and had one build because i can not buy one here. So i am very new at this Thank-you for sharing all your knowledge , i have season my smoker, i have listen all about manage the fire and it's all worked. I have cooked different meats great smoke ring and taste. THANK-YOU THANK-YOU
Very good information. You said that you could have probably added more wood chunks for more smoke, but you know it can be overdone as well. Maybe a future video would be to determine what that threshold is?
Great info, ty
Have you ever heard of the KBQ C-60? Suppose to give you the best smoke because it pulls it through an inverted flame box. Would be interesting to compare the results from it to your fat stack offset.
Nothing like barbecuing on a nice sunny ☀️ summer day 😎!
Very much appreciate and love this video. Gravity for the win!
Another great video!
thanks for the video. do the wood chunks catch fire when they're added? I'm curious if this still produces a clean fire. also, how much does adding the wood raise the temperature of the chamber?
Hey Jeremy thanks for the video. I had a great long conversation with JD from Workhorse/Primitive pits yesterday. Very informative. I noticed you are doing rub evaluations, and I am with you on S&P, however, I have something I would like to get your opinion on. How about a 50/50 mix of kosher salt and 16 mesh black pepper, then 25% celery seed, and 25% roasted, granulated garlic powder? So, 1C salt, 1C pepper, and 1/4C each celery seed and roasted, granulated garlic (Amazon- Badia Brand). Try that mix on some of the things and see what you think as far as letting the flavors of the smoke and meat come through, please.
I got a masterbuilt 560 gravity two weeks ago, my first brisket was almost as good as smoking it on my good old weber.
I like the functionality, especially with the masterbuilt you have the app with temperature control and multiple thermometers, I don't have to babysit the smoker after long night shift.
You should make a video on spritz. Which one keeps brisket from burning best? Does one contribute to crispy bark more?
I have a gravity feed.. Brisket comes out amazing. With that Gravity feed you can easily walk away for 10 plus hours with a full chute and decent coals.
Love smoke...brisket.. hugs from brazil .. excellent BBQ channel ..
I have a gravity feed and have never been disappointed with the smoke ring. I use Royal Oak lump charcoal and like 3 wood chunks that last the smoke cook time before I wrap. Hopefully you use it again. Good video
Which gravity fed do you have
@@foodskewed9197 I made my own. Pretty much a copy of Stump's smoker.
Love that cooker!
Cool video. Question: wouldn’t spraying it before the wrap attract more smoke flavor?
What type of issues have you run into with the different type of smokers?
I just bought a pellet smoker and love it!
Hi Jeremy
I just bought a gravity fed smoker. When I add my chunks of pecan and peach wood. I get the white smoke. What I call dirty smoke. I think. How do I stop this from happening. Love the smoker. So far makes great bbq.
What model/brand of gravity smoker did you use? Great content BTW!
I've been watching all your recent videos on this particular smoker and was interested in getting one. Do you know why this old country gravity smoker is no longer available?
I have 5 smokers including a pellet and this one. My gravity fed puts on great smoke flavor and a really great smoke ring. My OC gravity fed smoker is amazing to cook on!
Biggie, I've seen a few inconsistent cooks on this smoker now. Some have nice bark and no smoke ring. Some nice smoke ring with little bark. I'm really interested in getting this pit but am still searching for the proper way to manage the wood/lump/briquetts. What's your technique to setting up your fire? What products? Size wood? Do you put wood only in the ash pan or also in the chute? Appreciate your input.
@@jaygerber2767 Everything I've cooked on this smoker has had a great smoke ring, and great smoke flavor. I use kingsford charcoal for the chute and all I do is add wood chunks to the ash pan. I've used pecan, oak, cherry and apple (depends on what meat I'm cooking) but all have been great. As with any smoker you have to learn that smoker and when to add wood for the smoke, u want that pale bluish smoke to get you the smoke ring ya want. I've cooked on tons of different smokers and I love this one for it's size, ease of use and taste I get when using it.
Great video. That brisket looked pretty good. I was wondering what your stats were on this cook. How big was the brisket pre-cook? How long was the total cook time? What was the cook temp? I've heard that insulated smokers cook faster than more traditional methods. Is that true with the Old Country? Anyway, thanks for making these videos. I enjoy them.
I have built a stump's clone and use a CyberQ to manage the temperature. I get a great bark, smoke flavor and smoke ring with my briskets. I load mine with lump coal and wood chunks. The great thing is that it gets up to temp in 20 minutes and I set it and only come back to spritz the meat and wrap. I am going to build an offset or reverse flow next. I bet if you spent as many hours cooking on the gravity flow that you have on your offset that you would make comparable BBQ and you could not tell the difference. Keep up the good work and showing your experiments.
Great review. These gravity things look as easy as the pellet ovens
Ok just so I don’t for get thank you for the awesome knowledge you give I have a Stump Stretch Gravity cooker haven’t had it long my love question is do u leave your brisket out to cool down or go straight to the cooler or warmer
DISPOSABLE CUTTING BOARDS!?!?! Where did this magnificent supercalifragilisticexpialidocious idea come from!!! Buying Now!!!
I have the masterbuilt 560 and i will layer it with lump and wood chunks. A lot of the wood chunks turn to lump charcoal before it even burns it
I have the 560 too. Always get a great smoke ring and lots of smoke flavor! I mostly just put the wood in the ash bin and that seems to work great for me.
What size wood chunk is that? 4”? Did you keep adding every 30 min or did you taper off at some point into the cook? (Before the wrap of course)
Do you think a vertical smoker would produce the same consistency as the offset or the gravity fed. Im between the Old country smoke house and the gravity fed.
I had a Pitts and spitts pellet grill too and recently sold it....solid pellet grill but It doesnt give off nearly enough smoke
Hey mad scientist bbq can u do a video on fire control and wood smoke in a regular bbq grill like a webber
Where can I buy disposable boning knives to go with the disposable cutting boards? I once had to retile my kitchen floor because it got dirty when I was cooking.
what's your favorite cabinet smoker? gravity feed or water smoker such as the Backwoods
Thanks for all the videos Jeremy! Great video. I have a traeger and I’ve been experimenting with the tube smoker. I noticed a slight bitter taste when using the tube. Do you know if there is a way to add clean smoke flavor to pellet grills?
How many times did you fill the smoke tube and use it?
Question sir. Been stick burning back yard style and appreciate your opinion, got the PECOS (cheap Brazos). Wish I went with the 1/4". Though with some bricks and plates, I'm happy now.
??When busy with life, would the gravity fed style be your go to, if you do not have the time to manage a fire?? Maybe a very easy gravity fed, Masterbuilt 1050 gravity series?
Jeremy what made you go from a single axle to a double axle on your offset?
So what about a vertical UDS? How does that cooker compare to an offset or a GFS? Should I use a deflector plate that has a hole (or some punture holes) in it so the meat doesn't get direct heat, but does get direct smoke as with an offset?
Nice info
Glad to see this. I too am a HUGE fan of an offset for brisket, but just bought a Myron Mixon Gravity on the cheap for those times I want to do a large cook with lower effort. Seems I likely made the right choice. BTW I have no doubt the MM cookers are over priced (at retail), but I assure you they are NOT under built. This thing is a freaking TANK!!!!
Jeremy , How would a UDS fair vs. the Gravity Smoker ??
Great video, and definitely a cool piece of equipment. My question is this. By loading the charcoal feeder the way its built, is it burning like the minion method? And with the hot coals falling on the wood chunks. It seems like its almost like a pellet grill feeding into a cook chamber. Looks like OC BBQ made a pellet but not pellet grill for all the pellet haters out there.
Have you seen the Master Built gravity smokers..... Its a smoker but with lumps or charcoals instead of pellets. Would you be able to give any thoughts concerns etc.... On that product?
Yes. I love my Assassin GF 17!
How often do you add a wood chunk to your assassin? I've been looking extremely hard at getting one.
If it was cooked to temp.205* and still tight other than resting would you cook higher than 205*?
Where does all of the ash from the charcoal and wood fall in this smoker and how often do you need to clear the ash out during a cook.
6:10 - You got a crazy mountain view... Can you say that this gravity offset smoker is like the "set and forget" as to pellet smokers?
Would be great to see you try a brisket on the Masterbuilt gravity series 560 or 1050. For $500 and $800 respectively, they're a great bargain, especially since they go from 150-700+ degrees. I get a great smoke ring on my 560 briskets.
It would be even better to see that compared to the Chargrill as it's also reasonably priced.
@@jasonnored6131 i second this
@@jasonnored6131 I just sold my recteq after 3 uses. No smoke flavor at all! How does the masterbuilt do compared to an offset or Webber Smokey mountain? Must be similar if it’s fed by charcoal.
Can you do great ribs pork nuts and even high heat for some half chickens?
@@abc-ed1nr
If you layer the wood junks in with the charcoal in the hopper you can get close to replicating the smoke flavor of an offset. And it easily goes up to 700ﾟ so you can have chicken with perfect skin perfect scanner!
i LOVE my 980.. the ONLY thing i miss is playing with the fire. But at the same time, the smoker box on my OK Joe was so small I was tending the fire every 45-75 minutes... the 980 is about as close to easy bake smoke as you can get.
I’ve got this smoker. I prefer it to an offset smoker and the flavor is better because you’re not drying out the meat, and I can roll with my day without messing around with the flame.
Yo! So it still taste really good? My pellet smoker sucks and sold it. No flavor at all
Omg that bark though!
What kind of wood chunks did you use for this cook?
Great job from your neighbor here in SoCal J 👀🖒💯
Hey Jeremy...your videos are shot from so many locations, I don’t know if you’re a pitmaster or a real estate agent...my question is on gravity feed smokers; it looks like pretty dirty smoke as the charcoal is being constantly lit from the bottom so how much do you feel that affects the flavor vs clean smoke?
Thanks
I layer my wood with my gravity and it works amazingly, start with about 5 inches coal and then about 6 chunks and then more coal, plus i add a few chunks in the ash tray.
Do you mean you layer the chute where coals are fed?
@@pedrosorganicranch4076 yes
I really like this video, I feel you're totally honest with your reviews. I'm in Alberta where we have a lack of good hardwood to run an offset. I have a pellet smoker and a kamado, but I'm looking for something better. This is probably the answer for me and the price is great as well. How about a shoulder clod next?
Birch...maple...willow...no shortage here in alberta:)
So does the wood light when the charcoal drops from above? Does it smolder? First time seeing one of these and it doesn't seem it takes a long time to get the smoke, which surprised me.
Just wash the cutting board. There is enough trash in the world. :)
Love the videos.
So much waste. Soap, sponge, and the hose at the end of the day.
Great video. Do you think a different rub would help with forming a better smoke ring?
No I don’t think so. I have done tests in the past and all rubs seem to produce the same smoke ring
Can you please do a review of the Masterbuilt 560 Gravity Smoker?
Yes I need that review too.
what are your thoughts on Masterbuilt Gravity series?
Disposable cutting boards are my jam! I found them a year ago or so. Love the view! Jeremy I enjoy the videos, keep it up!
Are they making this still? Isn’t listed on their website anymore. Seriously wanted this pit, love the videos
I heard that because of the virus they stopped production but will be starting up soon
another nice review...I CAN NOT find this smoker ANYWHERE...I see Academy sells Old Country, but this is not on their site...I would love to know where I could order one of these...the website you list in a comment below does not list this smoker either...
could you use it for commercial bbq if it was big enough
Do you think the water pan affected the smoke ring?
Which cooker had better taste the gravity fed or the brazos?
Will you be getting Aaron Franklin offset smoker
I’m telling you, gotta do a video using the Louie Mueller 9-1 rub on a brisket. Just try it out. 9 parts 16 mesh bp, 1 part iodized table salt. Coat the brisket literally as thick as you can with it, like fry batter. It makes the rendered brisket fat almost taste sweet. You gotta try it, seriously!
Not a bad idea. I’ll have to try it out
Jeremy, I'm speaking to you from the future, slap some tallow on that paper before wrapping. Well, you'll find out!
And the Lowerys. Tried it instead of salt and it was fire.
Id like to see you use the new Char Griller Gravity and see how it compares
Are these for sale? Can't find it in the website🤷♂️
Nice back ground view
How long would it takes for a brisket to be cooked like his where the meat can rip easily
Did they discontinue this smoker? I don’t see where to buy it online
What's the actual cooking space compared to the Old Country offset Wrangler model?
Do you think you can get similar quality with those new masterbuilt gravity fed grills? I don't really wanna manage a fire all day, and am on a budget where they seem like a good choice.
I bought the MB560 gravity grill. It is simply amazing. The build quality is not as heavy duty as the one he's using here, but for $500, it's a great smoker/griller. Throw in the ability to go over 700 degrees, and it's a no brainer for folks on a budget. If you need a bigger grill, and can afford $800, I'd suggest going with the MB1050. It's larger and a little better insulated. Would love to see Mad Scientist BBQ do a brisket on a 560 or 1050.
Great video. I’m definitely thinking about getting a gravity smoker now. My traeger barely puts any smoke flavor on my food. I don’t always have time to use the offset. I vaguely recall you have a relationship with the makers of this gravity smoker. Do you you think you have a conflict of interest that could be affecting your recommendation/opinion on this?
I have never made any money from old country. They have sent me this pit for free and just asked if I can do some videos with it. I don’t really have an incentive other than I want to find reasonably priced pits that I can recommend to people. Of course custom smokers are gonna be better. There is no way around that. I’m just trying to test and provide honest feedback.
Jeremy's review is consistent with all the other reviews I've seen on this smoker. Gravity smokers are all broadly the same. Finish and price is where they differ the most. This one seems to perform like all the others, at half the price. Just doesn't have a fancy enameled finish.
Where can I find one of these smokers?
Which brand of gravity smoker is this?
what temperature you smoke it at?
Have you used a rec tec,
Never seen it done that way, I put a log in the ash pan and the embers drop down and ignite the wood for smoke.
why do you run 275 on a cooker that small? I thought you said that temp was only for really big smokers with lots of airflow like your 500gal drum.
I've done it before where I added too much wood...and I soaked the wood...and I thought the smoke was supposed to be blue. Basically all the no's of smoking. The flavor is what I imagine creosote to taste like.
Great vidéo Jer. Have one question, my wife and I are woundering if you Colorado with your awesome background ?
Thank you sharing all your Knowledge about smoking !
Be good,
Brad.
NJ
He has said in other videos that he lives in California.
His Instagram says Los Angeles. I'm in the San Fernando Valley so I'm guessing somewhere in the Simi, Conejo, Santa Clarita, or Antelope valleys.
Curious if you still have/use this smoker after 3 years? I’ve been looking at buying one but I’ve seen several other youtubers cooking with them and I’m seeing lots of rust at the top and bottom of the charcoal chute and firebox as well as inside the door to the cook chamber. Don’t want to spend $1700-$2000(current pricing) for something that will rust out in 1-2 yrs.
Pozdrowienia z Polski. Fajny kanał! 👍
I'm gonna put a smoke tube with hickory pellets in my gravity fed , it might work
i miss your old intro music 😢, put me in the bbq mood for your vids. Videos still AMAZING.